* Exported from MasterCook Mac * Fresh Raspberry Lattice Pie Recipe By : The Complete Book of Baking (Pillsbury) Serving Size : 8 Preparation Time :0:00 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 4 1/2 c Raspberries 1 1/4 c Sugar 5 tb Corn starch 1 ds Salt 1 tb Butter Crust: Pastry for two crust pie In a medium saucepan, combine raspberries, sugar, corn starch, and salt. Cook over medium heat, stirring constantly until mixture boils and thickens, about 15 minutes. Refrigerate for 1 hour or until mixture comes to room temperature. Prepare pastry for a two-crust pie using 9" pie pan. Heat oven to 425°F. Pour filling into pastry-lined pan; dot with butter. To make lattice top, cut remaining pastry into 1/2"-wide strips. Arrange strips in lattice design over filling. Trim edges and flute. With any remaining pastry, form small, pea-sized balls and place over the crossings in lattice pattern. Bake at 425°F for 35 to 45 minutes or until golden brown. Sprinkle with powdered sugar before serving. Garnish with fresh raspberries and/or chocolate leaves for a pretty presentation. MC formatted by Kris Young , Vancouver, WA -----